Tuesday, May 1

vanilla madeleines with lemon glaze

another top contendor at this past weekend's dessert/app street get together...note that these take some prep time (ex. 2 hours in the fridge). if you don't know what a madeleine pan looks like or where to get one, williams-sonoma never fails
vanilla madeleines (with vanilla glaze)
what you need...2 cups all-purpose flour
1 teaspoon baking powder
Coarse salt
6 large eggs, room temperature
1 cup granulated sugar
2 tablespoons packed light-brown sugar
2 sticks unsalted butter, melted, plus more, softened, for pans
1 tablespoon plus 1 teaspoon honey
3/4 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

what to do...
Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl. Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.

Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush. Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.

i dipped mine in a lemon glaze...which was 1 cup powdered sugar, 1 tablespoon fresh lemon juice (about one lemon) and the zest of that lemon...wisk it up and then literally dip the madeleine in it! 

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